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Half cup of feta cheese provides 15% or more of your daily needs of protein, riboflavin, vitamins B6 and B12, calcium, phosphorus, zinc, and selenium. And let’s face it…it is just so tasty.
When buying feta cheese, make sure it only contains sheep’s milk, rennet, and salt. Look for feta made in Greece. It should have tiny holes on top and be white, not yellowish. Feta should have a tangy flavor and rich aroma. Put feta cheese into a sealed container, pour in any accompanying liquid (brine), and top off with more brine if needed. Refrigerate but ideally use within 3-4 days. Cover feta with olive oil for longer lasting cheese.
Here are a few of our favorite feta recipes (we’re always adding more!)